Gluten sensitivity is a genetic autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide.

​Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.

When people with gluten sensitivity eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine.

These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.

Gluten sensitivity is hereditary, meaning that it runs in families.

People with a first-degree relative with gluten sensitivity(parent, child, sibling)​have a 1 in 10 risk of developing gluten sensitivity.​Gluten sensitivity is also known as celiac disease, celiac sprue, non-tropical sprue, and gluten sensitive enteropathy.

44 Gluten Facts

That We Should Know About

Everyone with celiac disease is gluten sensitive, but not everyone with gluten sensitivity will develop celiac disease

There are more than 200 symptoms associated with celiac disease, which makes diagnosis difficult. A significant percentage of people with celiac disease, both adults and children, have no or minimal symptoms.

A simple blood test is available to screen for celiac disease. People with celiac disease who eat gluten have higher than normal levels of certain antibodies in their blood. These antibodies are produced by the immune system because it views gluten (the proteins found in wheat, rye and barley) as a threat. You must be on a gluten-containing diet for antibody (blood) testing to be accurate.

The only way to confirm a celiac disease diagnosis is by undergoing an endoscopic biopsy of the small intestine.

Some people experience symptoms found in celiac disease, such as “foggy mind”, depression, ADHD-like behavior, abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue when they have gluten in their diet, yet do not test positive for celiac disease. The terms non-celiac gluten sensitivity (NCGS) and non-celiac wheat sensitivity (NCWS) are generally used to refer to this condition, when removing gluten from the diet resolves symptoms.​Learn about Non-Celiac Wheat Sensitivity

Treatment

Currently, the only treatment for celiac disease and non-celiac wheat sensitivity is lifelong adherence to a strict gluten-free diet.

People living gluten-free must avoid foods with wheat, rye and barley, such as bread and beer. Ingesting small amounts of gluten, like crumbs from a cutting board or toaster, can trigger intestinal damage.​Learn about the Gluten-Free DietAnnual Follow-Up

Once diagnosed, annual follow-up with your physician is necessary to monitor nutritional deficiencies and your compliance with a gluten-free diet, as well as assess for associated conditions.